Name: Mary Berry Apple Muffins Recipe
Prep time: 13 min
Cook time: 22 min
Total time: 35 min
Ingredients: 225g plain flour; 2 tsp baking powder; ½ tsp bicarbonate of soda; 1 tsp ground cinnamon; ¼ tsp ground nutmeg; 100g caster sugar; 2 medium eggs; 100ml sunflower oil; 150ml whole milk; 1 tsp vanilla extract; 2 medium eating apples, peeled, cored, and cut into small cubes (roughly 200g prepared weight); 1 tbsp lemon juice; 2 tbsp demerara sugar; ¼ tsp ground cinnamon

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These apple muffins have a tender, lightly spiced crumb with soft pockets of apple throughout, and a golden, domed top that gives a gentle crunch as you break through. The batter comes together quickly in one bowl, with no creaming or specialist equipment needed, making this a reliable choice for weekend baking or a school-run treat.

Each muffin is warmly scented with cinnamon and nutmeg, balanced by the natural sweetness of the apple. From start to finish, they are ready in around 35 minutes.

Ingredients

For the muffin batter

225g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground cinnamon
¼ tsp ground nutmeg
100g caster sugar
2 medium eggs
100ml sunflower oil
150ml whole milk
1 tsp vanilla extract

For the apple filling

2 medium eating apples, peeled, cored, and cut into small cubes (roughly 200g prepared weight)
1 tbsp lemon juice

For the topping

2 tbsp demerara sugar
¼ tsp ground cinnamon

How to Make Mary Berry Apple Muffins

Preheat the oven: Set the oven to 190°C (170°C fan, Gas 5) and line a 12-hole muffin tin with paper cases.
Prepare the apples: Peel, core, and cut the apples into small cubes of roughly 1cm. Toss them with the lemon juice and set aside. The lemon juice prevents browning and brightens the apple flavour inside the finished muffin.
Mix the dry ingredients: Sift the flour, baking powder, bicarbonate of soda, cinnamon, and nutmeg into a large mixing bowl. Stir in the caster sugar until evenly combined.
Combine the wet ingredients: In a separate jug, whisk together the eggs, sunflower oil, milk, and vanilla extract until smooth.
Bring the batter together: Pour the wet mixture into the dry ingredients and fold gently with a large spoon or spatula until just combined. Stop as soon as no dry flour is visible. Overmixing at this stage develops the gluten and gives a dense, rubbery crumb rather than a light one.
Fold in the apples: Add the prepared apple cubes and fold through the batter with two or three turns. Some pieces will distribute unevenly and that is fine.
Fill the cases: Divide the batter evenly between the 12 paper cases, filling each one about three-quarters full.
Add the topping: Mix the demerara sugar and cinnamon together in a small bowl and sprinkle a little over each muffin. This gives a lightly crunchy, caramelised surface as the muffins bake.
Bake and cool: Bake in the centre of the oven for 18 to 22 minutes, until the muffins are well-risen and golden on top. A skewer inserted into the centre should come out clean. Leave in the tin for 5 minutes, then transfer to a wire rack to finish cooling.

Tips for the Best Apple Muffins

Why are my apple muffins dense and heavy instead of light?

The most common cause is overmixing the batter once the wet ingredients are added. Fold only until the flour disappears, even if the batter looks a little lumpy. Those lumps bake out during cooking and give a tender crumb.

Why did my muffins sink in the middle after coming out of the oven?

This usually happens when the muffins are underbaked or the oven door is opened too early. Wait until at least 15 minutes have passed before checking, and always test with a skewer before removing from the oven.

How do I stop the apple pieces from sinking to the bottom of the muffin?

Cut the apple into small, even cubes of around 1cm and make sure the batter is thick enough to hold them. If your apples are very juicy, pat the cubes dry on kitchen paper after tossing in lemon juice, before folding them in.

Why do my muffins not rise into a dome shape?

Check that your baking powder and bicarbonate of soda are within their use-by date, as both lose their lifting power over time. Also make sure the oven is fully up to temperature before the muffins go in. A hot oven gives the initial burst of steam and lift needed for a good dome.

How do I prevent the tops from going pale and soft rather than golden?

Make sure the oven rack is in the centre position, not the lower third. The demerara sugar topping also helps here, as it caramelises under the heat and gives the surface more colour and texture than a plain batter would alone.

Serving Suggestions

Serve warm, straight from the cooling rack, as the crumb is at its most tender within the first hour of baking.
Spread with a little salted butter while still slightly warm for a simple breakfast or mid-morning treat.
Pair with a pot of strong breakfast tea or a milky coffee for an afternoon break.
Dust lightly with icing sugar and serve on a plate alongside a pot of clotted cream for a more dressed-up occasion.
Slice in half horizontally and sandwich with a spoonful of tart apple or apricot jam for a children’s party treat.

Storage

Room Temperature

Store cooled muffins in an airtight container at room temperature for up to 2 days.

Refrigerator

Place in an airtight container and refrigerate for up to 4 days. Bring to room temperature for at least 20 minutes before eating, or warm briefly in a low oven at 150°C for 5 minutes, as chilled muffins can feel firmer and drier than they actually are.

Freezing

Wrap each muffin individually in cling film and place in a zip-lock freezer bag, then freeze for up to 3 months. Defrost overnight at room temperature or warm from frozen in an oven at 160°C for 10 to 12 minutes until heated through.

Nutrition

Calories: 210 kcal
Carbohydrates: 28g
Protein: 3g
Fat: 9g
Saturated Fat: 1.5g
Sodium: 130mg

Nutrition values are estimates based on standard ingredients and may vary depending on the specific brands and apple variety used.

FAQs

Can I use self-raising flour instead of plain flour in this recipe?

Yes, you can swap plain flour for self-raising flour. If you do, leave out the baking powder but keep the bicarbonate of soda, as it still helps with lift and browning. The result will be very similar.

Can I use a different variety of apple in these muffins?

Eating apples such as Braeburn or Cox work best, as they hold their shape during baking and have a natural sweetness. Bramley apples can be used but will give a sharper, slightly softer result inside the muffin, which some people prefer.

Can I make these apple muffins ahead of time for a party or event?

Yes, bake them the evening before and store in an airtight container at room temperature. They are best on the day but remain soft and flavourful the next morning. A quick 5-minute warm in the oven freshens them nicely before serving.

Can I add any other ingredients to vary this apple muffin recipe?

A small handful of roughly chopped walnuts or sultanas can be folded in with the apple pieces. A tablespoon of golden syrup in place of some of the caster sugar also adds a deeper, slightly toffee note to the finished muffin.

Can I make this recipe gluten-free?

Replace the plain flour with a gluten-free plain flour blend that contains xanthan gum. The texture may be slightly more crumbly than the original, but the flavour and appearance remain much the same. Check that your baking powder is also labelled gluten-free, as some brands contain wheat starch.

Conclusion

Mary Berry apple muffins are a straightforward bake with a consistently good result. The spiced batter, soft apple pieces, and crunchy demerara topping come together in well under an hour, making this recipe a practical choice for busy mornings, school bake sales, or a relaxed weekend bake. This recipe makes 12 muffins, a good batch for sharing or keeping through the week.

If these have caught your attention, try baking a fresh batch this weekend and see how quickly they disappear. Leave a comment below with your favourite apple variety, or share with someone who loves a good home-baked muffin. If you enjoyed this recipe, you might also like the Mary Berry White Chocolate Cheesecake Recipe for another reliable, crowd-pleasing bake.